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➠ Glaze for Easter cake with agar-agar

Glaze for Easter cake with agar-agar

2685

Kitchen Russian

Calorie content 193 kcal

Portions 10 port.

Cooking time 15 minutes.

Proteins * gr.

Fats * gr.

Carbohydrates* 50 gr.

Content

The glaze for Easter cakes on agar-agar, not gelatin, holds its shape perfectly and has a texture like bird's milk, the density of which can be regulated by the amount of this thickener. One drawback is that agar agar is hard to find in the store. The peculiarity of working with such a glaze is that you need to quickly prepare it and apply it to Easter cakes, as agar-agar soon solidifies.

Ingredients

Granulated sugar 1 tbsp. Agar agar 1 tsp Water 1 tbsp. Lemon acid 0.25 tsp Food coloring taste

Cooking process

First, measure out the amount of ingredients indicated in the recipe for making this frosting. Agar agar is different, so read the instructions on the package and agar needs to be boiled, unlike gelatin. Pour the specified amount of agar into a small saucepan.

Pour it with a glass of clean water and cook over low heat for 1-2 minutes.

Then pour a glass of sugar into a saucepan, stir to dissolve the sugar completely, and cook the icing for another 2-3 minutes.

At the end of cooking, add some citric acid to the glaze and stir.

Choose any food color you like, but that's optional.

Pour the dye into the hot glaze and stir again. Then cool the glaze to 35 ° C. As it cools, the agar glaze thickens and is easier to apply to baked goods.

Brush the cooled cakes with the cooked icing on agar agar and decorate them with confectionery sprinkles. Such glaze freezes quickly, does not stick and does not crumble when cutting.

Delicious and successful baking!